€ 380.00

Kato Nakiri Damascus 165mm (6.5")

Best To Use

vegetablesnot for meatnot for fish

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Kato Nakiri Damascus is a great looking piece. Highly polished blade makes the both wavy and circular Damascus pattern stick out in all its glory. Nakiri is a double bevel version of the traditional Japanese knife Usuba (which are traditionally single bevel). These knives are made for one task only - cutting vegetables.

The core of this Nakiri is made of VG-10 steel, a popular, low maintenance stainless steel with good edge retention, hardened to around 60-61 HRC. Softer, nickel (Ni) based steel is clad around the core (san-mai clad), giving the blade this beautiful Damascus pattern. 

Yoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a Western-type, durable red&black pakka wood handle. The handle was attached to the blade with three stainless pins and features a stainless bolster for a smooth transition from the handle to the blade.

 

Specifications:

Blade shape: Nakiri
Steel type: VG-10
Hardness (HRC scale): 60-61
Overall length: 298mm (11.7")
Blade length:
165mm (6.5")
Blade height:
53mm (2.1")
Spine thickness: 1.7mm (0.07")
Weight: 185g (6.5 oz)
Handle length: 120mm (4.7")
Handle type / wood:
Western / Black & Red Pakka wood
Blacksmith: Yoshimi Kato

 

Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.